Recipe: Tasty Kabocha Squash Cookies for Halloween

Kabocha Squash Cookies for Halloween. Great recipe for Kabocha Squash Cookies for Halloween. I made these for Halloween this year. Make the cookie dough as firm and thick as you like.

Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform. This kabocha tempura recipe is often included in the assorted tempura platters that are found on the menu of Japanese restaurants. You can cook Kabocha Squash Cookies for Halloween using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Kabocha Squash Cookies for Halloween

1. It's of Kabocha squash (steamed flesh).
2. Prepare of - Whole wheat flour (or wheat flour and cake flour).
3. You need of Maple syrup (or agave nectar).
4. You need of Canola oil.
5. It's of Finely grated coconut (if you have it) or almond flour.

The kabocha is sliced thin and coated in a light tempura batter and deep-fried to crisp perfection. How to Cut a Kabocha Squash (Japanese Pumpkin) Kabocha is notorious for its really tough green skin. So before we get to the recipes, you want to check out the complete guide on how to cut, peel, and cook a kabocha squash with helpful tutorial video and step by step pictures. Kabocha is a hard squash, like most winter squash varieties are, and it has green, slightly bumpy skin, often with light green or white stripes, and dark yellow-orange flesh inside.

Kabocha Squash Cookies for Halloween instructions

1. Add the steamed and softened kabocha squash flesh to a bowl and mash. Add the powdered ingredients and mix well..
2. Add the canola oil and maple syrup and gather the dough into a loose ball..
3. Lay out some cling film on a surface and roll the dough out on top until about 5 mm thick..
4. Chill the dough in the freezer for a little while and then cut out with cookie cutters. Or just cut into pieces, or feel free to use your hands to shape the cookies as well..
5. Bake these cookies at 160℃ for 20 minutes. Please adjust the baking time according to the type of oven and thickness of the cookies..
6. These are great for alloween. Feel free to make them whenever you like if you have some kabocha squash lying around..

You'll find that it's a very sweet squash and has a slightly dry texture. Crisp on the outside and soft on the inside, these pumpkin flavored treats are a fun and festive way to enjoy the pumpkin season! (As if we needed an excuse to eat pumpkin!) It's hard to believe Halloween is just around the corner! If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha. If not, let us introduce you. Find Kabocha Squash ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet.